The Quality Assessment of Starch Based Noodles Enriched with Acorn Flour, Cooking Characteristics, Physical, Chemical and Sensorial Properties

Abstract In this research, acorn flour (AF) was used in starch based noodle production. It was replaced with gluten free mix at four different ratios (10, 20, 30 40%) for supplementation. The results indicated that AF utilization caused lower L* values and higher a* values and the total color difference reached 22.86. Especially, 30% and 40% addition of AF led to volume and weight increases and high cooking losses compared to control. Besides these samples exhibited lower firmness values. There were not a significant effect on optimum cooking time, swelling index, water solubility index and brix values. The utilization of AF at the level of 40% increased ash, protein and fat content from 0.89%, 5.64% and 2.64% to 1.14%, 7.70% and 6.83% respectively. The highest total phenolic contents and antioxidant capacity were detected in 40% AF added samples (17.55 and 5.77 fold). Also one of the remarkable results of the study were the lower phytic acid and phytate phosphorus contents with AF usage. The results changed between 184.39-27.54 mg/100g and 52.00-7.76 mg/100g respectively. An increment in water absorption and decrement in C3 and stability values revealed with usage of 30% and upper levels of AF in mixolab measurements. The parameters of sensory analysis evaluated, it was observed that AF addition occured negative effects and it was concluded that although improvement of nutritional composition of gluten free noodles with AF, it may be used maximum 20% as ratio.